Mirabelle

"D.C. diners revel in restaurateur Hakan Ilhan’s modern American-meets-French eatery on 16th street. This spring, executive chef Frank Ruta is serving up warm white asparagus with tarragon coulis, blood orange, almond and quail egg; foie gras poached in consommé with chrysanthemum leaves, radish and onion buds; and Pennsylvania rabbit ballotine with organic barley, fava beans, tender carrots and nettle froth. And for dessert, pastry chef Aggie Chin has created whimsical dishes including black pepper pavlova with green apple mousse, Pernod gelée, golden raisins, green apple fennel sorbet and yogurt granita; and the pamplemousse featuring grapefruit chiffon cake studded with grapefruit pâte de fruit, candied and fresh grapefruit and topped with grapefruit/thyme sorbet."

"A stone’s throw from the White House, this plush brasserie cuts an opulent figure. Executive chef Keith Bombaugh and team are serving up a four-course menu (with a complimentary glass of Champagne) for $95 per person." - Abbe Baker

"The in-the-works wine list, expected to be filled out by a mix of French and American labels, will have some overlap with 2-year-old French sister spot Mirabelle." - Tierney Plumb

"Mirabelle was a restaurant in D.C. opened by decorated former White House chef Frank Ruta in 2017. Ruta and pastry chef Aggie Chin left Mirabelle last summer among a staffing shake-up that led the restaurant to close and re-open with a different chef, Keith Bombaugh." - Tierney Plumb

"The reinvented French stunner’s frothy new cocktail is modeled after a Ramos Gin Fizz (but a little fruitier). It’s got Sipsmith London Dry Gin, Campari, blood orange, Count Chocula cream, egg white, and soda water ($19). Lead bartender Zach Faden also just released an effervescent vodka cocktail on draft, called Ticket to Ride." - Tierney Plumb